Small Lamb Shoulder - Boned & Rolled Farm Wilder LambLife 3d+*
For a sweet and succulent shoulder of lamb, slow roast on a low temperature for a few hours so the meat falls apart once cooked. Before cooking prick the flesh and stuff with cloves of garlic and fresh rosemary or glaze with butter, garlic, turmeric, saffron and cumin for a Moroccan twist.
Farm Wilder lamb is sustainably reared in Devon. Our farmers lightly graze upland pastures to maintain habitat for endangered Cuckoos. The native sheep breeds are pasture-fed, a regenerative farming technique that locks carbon into the soil.
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